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Tuesday, December 28, 2010

Confetti Corn

10 oz. frozen organic corn
1 chopped red pepper
3 chopped green onions
1 zucchini, cubed or in thin rounds
1 jalapeño, minced
1/2 cup salsa
2 tbl cilantro
1 tbl ghee
salt and pepper 

Heat ghee over med heat until melted.  Add peppers, onions, zucchini.  Saute until nearly tender then add corn and salsa.  Cook until flavors are mixed and corn is tender.  Check seasonings, adding salt and pepper if desired.  Sprinkle cilantro over the top of corn dish and serve.  Delicious, quick, and easy.

Note:  Slice jalapeño in half and carefully remove seeds with knife tip.  The seeds are very hot.  Never use your thumb to scoop out seeds.  Chop peppers very small, touching little.  Then wash your hands like crazy. The capsaicin will burn whatever you touch, such as your eyes.  Yikes!

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